Stuffing up the Brinjals!
Stuff baby brinjals with a delicious blend of spices!
Ingredients
To roast and grind
For seasoning
Instructions
  1. In four cups of hot water soak the tamarind for twenty minutes.
  2. Separate the juice from the pulp.
  3. Discard the pulp.
  4. Heat a tablespoon of oil in a pan and roast the ingredients for roasting and grinding until the dal is golden brown.
  5. Allow the mixture to cool.
  6. Grind to a coarse powder in a blender.
  7. Wash the brinjals, cut of the stem and make slits in each vegetable using a knife.
  8. Stuff the slits with generous amounts of the powder.
  9. Heat the oil for seasoning and fry the mustard seeds until they splutter.
  10. Add the fenugreek seeds, asafoetida and curry leaves.
  11. Add the brinjals, turmeric and salt.
  12. Allow it to cook on a low flame, stirring occasionally.
  13. After about three minutes, once the brinjals are partially cooked add the tamarind juice and the remaining spice powder.
  14. Cook on a medium flame for three to five minutes until the brinjals are thoroughly cooked!
  15. Remove from the stove and serve!